© Abby Hocking
Active Time
1 HR 10 MIN
Total Time
3 HR 20 MIN
Serves : 10 to 12

L.A. chef Kris Morningstar braises succulent boneless short ribs in a variety of flavor-packed ingredients, creating an intensely rich and deeply delicious sauce that’s perfect with potatoes or rice. Slideshow: More Short Rib Recipes

How to Make It

Step 1    

Preheat the oven to 275°. Season the short ribs all over with salt. In a large 
enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. In batches, cook the short ribs over moderately high heat, turning occasionally, 
until browned all over, about 8 minutes per batch. Transfer the ribs to a plate.

Step 2    

Spoon off the fat from the casserole. Add the stock, sherry, onion, leek, halved scallions, mirin, ginger, garlic, soy sauce, miso, sugar, star anise, cinnamon stick and mace; bring to a boil over high heat. Add the short ribs and the cherry bundle, cover and braise in the oven for about 2 hours, until the beef is tender. 

Step 3    

Using tongs, transfer the short ribs 
and the cherry bundle to a plate. Strain the braising liquid through a fine sieve into 
a large heatproof bowl; discard the solids. Remove the cherries from the cheesecloth and transfer to a blender. Add 7 cups of the strained braising liquid and puree until smooth. Reserve the remaining braising liquid for another use. 

Step 4    

Wipe out the casserole and heat the remaining 2 tablespoons of oil in it. Add the shallots and cook over moderate heat, 
stirring occasionally, until softened and browned, about 8 minutes. Add the 
braising puree and boil over high heat until reduced to 6 cups, about 10 minutes. Add the short ribs to the sauce, cover and cook over low heat until they are hot and tender, about 10 minutes. 

Step 5    

Transfer the ribs and some of the sauce to bowls. Garnish with sliced scallions and serve.

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